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Low Sugar Low Fat Lemon Cheesecake Recipe

Indulge in this light, zesty, and refreshing low-sugar, low-fat lemon cheesecake! Perfect for diabetics or those following a post-gastric bypass diet, this recipe satisfies your sweet cravings without the guilt. Creamy, tangy, and bursting with lemon flavor, it's a delightful dessert that's both healthy and delicious. Make it today!

Prep Time 25 mins
Cook Time 70 mins
Calories 178.8 kcal
Protein 11g
Rating 3.0 (1 Reviews)
Low Sugar Low Fat Lemon Cheesecake 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Low Sugar Low Fat Lemon Cheesecake

  • Not used; recipe calls for 1 1/2 cups graham cracker crumbs for the crust
  • Not used; recipe calls for 1/4 cup (50g) melted unsalted butter
  • 16 oz (450g) softened cream cheese
  • 2 tablespoons Splenda No Calorie Sweetener (for filling), 1/4 cup Splenda No Calorie Sweetener (for topping)
  • 2 tablespoons granulated sugar
  • 2 tablespoons lemon juice
  • 1/2 cup (120ml) light sour cream (for filling), 1 cup light sour cream (for topping)
  • 1 tablespoon lemon zest (for filling), 1 teaspoon lemon zest (for topping)
  • 1 teaspoon vanilla extract (for filling), 1/2 teaspoon vanilla extract (for topping)
  • Not used; recipe calls for 2 large eggs
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup (50g) melted unsalted butter
  • 2 large eggs

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How to Make Low Sugar Low Fat Lemon Cheesecake

  1. Preheat oven to 350°F (175°C).
  2. Crush 1 ½ cups graham cracker crumbs. Mix with ¼ cup (50g) melted unsalted butter. Press firmly into the bottom of a 9-inch springform pan.
  3. Bake for 6-8 minutes. Remove from oven and let cool.
  4. In a large bowl, beat together 16 oz (450g) softened cream cheese, 2 tablespoons sugar substitute (e.g., Splenda), 2 tablespoons granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and ½ cup (120ml) light sour cream until smooth and creamy.
  5. Pour the cream cheese mixture into the prepared crust.
  6. Bake for 30-40 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. (Check after 30 minutes).
  7. While the cheesecake is baking, prepare the topping (see below).
  8. Remove the cheesecake from the oven and let it cool slightly on a wire rack.
  9. Once cooled slightly, pour the prepared sour cream topping evenly over the cheesecake.
  10. Return the cheesecake to the oven for 10 minutes to set the topping.
  11. Remove from oven and let cool completely at room temperature for at least 30 minutes.
  12. Refrigerate for at least 4 hours, or preferably overnight, before serving.
  13. Before serving, run a thin knife or spatula around the edges of the pan to loosen the cheesecake. Carefully remove the springform pan.
  14. Slice and serve chilled.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

18g

Fat

40g

Carbs

2g

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Time To Make Course Preparation Desserts Cheesecake 4 Hours Or Less